TYPE
Dish: main course
Level: easy
Serves: 4
Time: 1h 30′
INGREDIENTS
400 gr of tagliatelle,
1 shot of TRITTICO Bergamot,
350 gr of swordfish,
400 gr of cherry tomatoes,
2 spoons of capers,
oil, garlic, salt, pepper q.s.
1 shot of TRITTICO Bergamot,
350 gr of swordfish,
400 gr of cherry tomatoes,
2 spoons of capers,
oil, garlic, salt, pepper q.s.
Step 1: Use 100 grams of flour 00 per egg. Knead vigorously for 10 minutes and let rest 1 hour before passing in the pasta’s machine to do tagliatelle.
Step 2: In a large pan heat the oil with the garlic. Cut the swordfish into little cubes and once the oil is hot put the fish with capers into the pan. Once created the crust deglaze with TRITTICO Bergamot e and the cherry tomatoes cut in small pieces. Salt and pepper q.s.
Step 3: Cook tagliatelle in salted water, once cooked drain and combine with the swordfish with tomatoes. Serve hot garnished with bergamot zest.